Mafaldine Pasta with Napoletana Sauce

Name: Mafaldine Pasta with Napoletana Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 serving
Ingredients: 1 medium-large onion; 2 cans whole plum tomatoes (15oz/400gr each); 2 tablespoon extra-virgin olive oil; 8 fresh basil leaves; Sea salt and black pepper to taste; 17.06 oz mafalda pasta; 8.8 oz ricotta cheese

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5.0

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Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
6
Calories
443 kcal
Course
Condiments
Cuisine
Italian

Mafaldine Pasta with Napoletana Sauce

Yvonne Simmons

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Dinner ready in 20 minutes with this mafaldine pasta with Napoletana sauce - Learn all the tips to make this classic recipe for mafalda pasta!

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Ingredients

Servings

1 medium-large onion finely minced
2 cans whole plum tomatoes (15oz/400gr each) or canned datterini tomatoes
2 tablespoon extra-virgin olive oil
8 fresh basil leaves
Sea salt and black pepper to taste
17.06 oz mafalda pasta
8.8 oz ricotta cheese approx 1 US cup

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Instructions

Heat the olive oil and onion in a skillet over medium-low heat, and cook until the onion is translucent, about 4-5 minutes.
Add the tomatoes with their juice and gently crush them with a wooden spoon. Season with 5-6 basil leaves, cover, and simmer on low heat for 15 minutes, stirring occasionally. The sauce is ready when it’s creamy yet slightly chunky. Season with salt and pepper to taste.
Meanwhile, in a large pot of lightly salted boiling water, add the mafalda pasta and cook according to the package directions. For al dente pasta, drain it 2-3 minutes before the suggested cooking time. Reserve 2 tablespoons of pasta cooking water.
Remove the tomato sauce from the heat, and add in the remaining fresh basil leaves. Drain the ricotta and add it to the sauce, add 2 tablespoons of pasta cooking water and mix through, then season to taste with salt and pepper. Fold in the mafaldine pasta, mix all the ingredients, drizzle with extra-virgin olive oil, and serve.

Notes

What if the tomato sauce is too bitter? Sometimes the tomato seeds add bitterness to the sauce, so although it's optional, you can cut each whole canned tomato in half, remove the seeds then proceed with making the sauce.
What if the sauce is too acidic? If you find the sauce is a bit sour, simply add a bay leaf whilst it cooks, or a pinch of sugar.

Nutrition Information

Show Details

Calories 443kcal (22%) Carbohydrates 69g (23%) Protein 16g (32%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 21mg (7%) Sodium 237mg (10%) Potassium 509mg (15%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 374IU (7%) Vitamin C 14mg (16%) Calcium 151mg (15%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 443 kcal

% Daily Value*

Calories	443kcal	22%
Carbohydrates	69g	23%
Protein	16g	32%
Fat	11g	17%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	21mg	7%
Sodium	237mg	10%
Potassium	509mg	11%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	374IU	7%
Vitamin C	14mg	16%
Calcium	151mg	15%
Iron	3mg	17%